Shorshe Dharosh
Tender okra cooked in a pungent and savory mustard seed paste. This classic Bengali dish, also known as Shorshe Bhindi, is a flavorful vegetarian main that pairs perfectly with steamed rice.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Mustard Paste
- b.Soak black mustard seeds, yellow mustard seeds, and poppy seeds in 1/4 cup of warm water for at least 15-20 minutes. This helps in grinding them to a smooth paste.
- c.Drain the water. Transfer the soaked seeds to a grinder jar.
- d.Add the green chilies, a pinch of salt (about 1/4 tsp), and 2-3 tablespoons of fresh water.
- e.Grind to a very smooth, thick paste. Scrape the sides as needed. Set aside.
- 2
Step 2
- a.Sauté the Okra
- b.Heat 3 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it becomes aromatic and just starts to smoke lightly.
- c.Carefully add the cut okra pieces. Sprinkle with 1/4 teaspoon of turmeric powder and 1/2 teaspoon of salt.
- d.Sauté for 7-9 minutes, stirring occasionally, until the okra is tender-crisp, lightly browned, and the sliminess has disappeared. Do not overcook.
- e.Remove the fried okra from the pan and set it aside on a plate.
- 3
Step 3
- a.Temper and Build the Gravy
- b.In the same pan, add the remaining 1 tablespoon of mustard oil. Heat it over medium flame.
- c.Add the panch phoron and the broken dried red chilies. Allow them to crackle and become fragrant, which should take about 30-40 seconds.
- d.Reduce the heat to the lowest setting. Add the prepared mustard paste. Sauté for exactly 1 minute, stirring continuously. It's crucial not to overcook the paste as it will turn bitter.
- e.Add the remaining 1/4 teaspoon of turmeric powder and mix well.
- f.Stir in the whisked yogurt. Cook for another minute, stirring constantly, until it is well incorporated into the paste.
- g.Pour in 1/2 cup of water, the remaining salt, and the sugar. Stir well and bring the gravy to a gentle simmer.
- 4
Step 4
- a.Combine and Finish
- b.Gently add the fried okra back into the simmering gravy.
- c.Mix everything carefully to coat the okra without breaking it.
- d.Cover the pan and let it cook on low heat for 4-5 minutes, allowing the okra to absorb the flavors of the mustard gravy.
- e.Turn off the heat. Let it rest for a couple of minutes.
- f.For an authentic finish, drizzle 1 teaspoon of raw mustard oil over the dish before serving.
- 5
Step 5
- a.Serve
- b.Serve Shorshe Dharosh hot with steamed white rice for a classic Bengali meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the okra is completely dry before chopping and frying to prevent it from becoming slimy.
- 2Never overcook the mustard paste, as it can turn bitter very quickly. A minute of sautéing on low heat is sufficient.
- 3Adding a small pinch of salt while grinding the mustard seeds helps in reducing their bitterness.
- 4Using mustard oil is highly recommended for the authentic pungent flavor of this Bengali dish.
- 5Whisking the yogurt well and adding it on low heat prevents it from curdling.
- 6For the best texture, choose young, tender okra that snaps easily.
Adapt it for your goals.
With Potatoes (Aloo Diye)
Add 1 medium potato, peeled and cubed. Par-boil or shallow fry the potato cubes until golden and add them to the gravy along with the fried okra.
With Shrimp (Chingri Diye)With Shrimp (Chingri Diye)
A very popular non-vegetarian variation. Marinate 150g of small shrimp with salt and turmeric, sauté them for 2-3 minutes, and add them to the gravy in the final step of cooking.
Creamier GravyCreamier Gravy
For a richer, milder gravy, you can add 1-2 tablespoons of coconut paste or a splash of coconut milk along with the water.
No Poppy SeedsNo Poppy Seeds
If you don't have poppy seeds (posto), you can skip them. The dish will still be delicious, though slightly less thick and nutty.
Why this is on our healthy list.
Rich in Dietary Fiber
Okra is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, supporting weight management.
Anti-inflammatory Properties
Mustard seeds and turmeric powder contain compounds like selenium and curcumin, which are known for their potent anti-inflammatory effects, helping to reduce inflammation in the body.
Supports Gut Health
The fiber in okra acts as a prebiotic, feeding beneficial gut bacteria. Spices like panch phoron can also stimulate digestive enzymes, contributing to overall gut health.
Source of Antioxidants
This dish is rich in antioxidants from mustard seeds, turmeric, and green chilies, which help protect the body's cells from damage caused by free radicals.
Frequently asked questions
One serving of Shorshe Dharosh (approximately 1 cup or 165g) contains around 210-230 calories, primarily from the mustard oil and seeds. The exact count can vary based on the amount of oil used.